Jerk Chicken Sandwiches

This is possibly the boy’s favourite sandwich ever. It’s best barbecued but as it’s cold, wet and windy we have done our best with the George Foreman Grill

4tbsp Jerk Seasoning

4 Chicken thighs

1 lime

1 tub coleslaw
Coriander leaves

2 small baguettes

I really favour Walkerswood jerk seasoning, which is a thick brown paste. The chicken thighs are free range organic. Ideally skin on and give them a deep slash with a knife.  They go in a bowl with the jerk seasoning , the juice of the lime and a little salt. I also like to add a good shake of hot pepper sauce. Rub it all in.

Leave it for as long as you can – at least 6 hours.

Get the grill really hot and cook so the skin is crispy and the meat cooked through. Let it cool. I find a Mozart piano sonata is about long enough. I like #14 (K457).

Pull the meat off the bone, shredding it with your fingers.

Stuff into baguettes with some coleslaw – ideally as coarse cut as you can find it. Add coriander leaves. Often I will include sliced tomato sprinkled with salt and a little white pepper. This is pretty much the boy’s favourite sandwich. We've gone out onto the beach with these as a picnic with a tomato salad. It’s freezing so these are nicely warming. I look forward to when we can barbecue the chicken.